Sunday, August 19, 2012

Asian Cabbage Salad with Shrimp


My favorite dish at summer family picnics was always my grandmas Chinese cabbage salad. It’s a light salad with sliced cabbage, toasted almonds and Chinese Noodles tossed with a sweet and savory vinaigrette. I know that I have the original recipe somewhere, but the truth is… I hate following recipes. It ended up being much healthier than the original (lower in fat and sugar). So I made this one up as I went and I think it tastes pretty close to the original. I swapped out butter and used canola oil in smaller amounts. I also swapped the ½ cup of sugar for a bit of honey and some orange juice. Adding sautéed shrimp makes it an entrée instead of just a side dish. It would also be awesome with grilled, baked, or pulled chicken! I always made extra of this one because it is great for leftovers! 

A closer look at Napa Cabbage… Napa cabbage is one of the varieties of Chinese Cabbage. It is a bit lighter in flavor than green cabbage or bok choy, but can be used similarly. It is delicious raw or can be used as an ingredient in stir-frys! Because it is a cruciferous vegetable it is full of anti-inflammatory and antioxidant properties. The glucosinolates give cruciferous vegetables their “anti-cancer” claim as they seem to help the bodies detox system in addition to regulating inflammation. It is also a great source of vitamin K. For people taking Coumadin or Warfarin, be careful of your portion sizes! 

Typically we think of broccoli, cauliflower, Brussels spouts, and cabbage as the main cruciferous vegetables. But, did you know that horseradish, radishes, and kale are part of the family as well?

Chinese Cabbage Salad with Shrimp
Serves 8

1 large head of Napa Cabbage, sliced thin
2 Tbsp canola oil
½ cup silvered almonds
1 package Ramen noodles, dry and crushed
2 pounds of shrimp, raw 
1 Tbsp garlic
1 Tbsp ginger

Dressing:
2 Tbsp canola oil
2 Tbsp lite soy sauce
¼ cup rice or white wine vinegar
1 Tbsp honey
¼ cup orange juice
Crushed red pepper flakes, to taste

Directions: Preheat the oven to 350 degress. Toss the almonds and the ramen noodles in a bowl with 2 Tbsp canola oil. Bake for 10 minutes, stir and bake additional 5 minutes. Remove and allow to cool.

Whisk all ingredients for the dressing in a bowl or pulse in the blender. Drizzle over the cabbage, and toss with the roasted nuts and ramen noodles. Allow to chill for at least 15 minutes.

Meanwhile heat a frying pan with some non-stick cooking spray. Add the garlic, ginger, and shrimp and cook until the shrimp are pink and thoroughly cooked. Place shrimp on top of the cabbage salad.

Enjoy as a main dish and serve with a light broth based soup if desired. 

Nutrition Facts: 1-1/4 cup serving 
pastedGraphic.pdf

1 comment:

  1. Tnx fore the information
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